Recipe printed from:

Corn and Fennel Soup

Recipe developed by Chef Leslie Cairns, photo credit photollurg2/

Corn and Fennel Soup

This soup freezes well, so freeze it in individual servings so you have it handy. Fennel is a higher potassium vegetable but pairing it with an acceptable potassium vegetable like corn is a great way to safely include it into your diet!


  • shrimp shells
  • 2 tbsp vegetable oil
  • 1 kg frozen corn
  • 2 onions/leeks chopped
  • 1 celery stalk chopped
  • 6 cloves garlic
  • 2 cups chopped fennel
  • black pepper to taste
  • tarragon to taste
  • 2 liters cold water


, Sauté shrimp shells in oil until the shells turn pink.
Add onion, celery, garlic, fennel, & corn and sauté until the onions become translucent and the flavour begins to develop.
Add the liquid and bring to a boil.
Let simmer for at least 30 minutes.
Process soup in a blender and strain to remove excess fibers.
Adjust seasonings with freshly ground black pepper and tarragon.

Nutrient Analysis

  • Calories: 112 KCal
  • Protein: 3 g
  • Carbohydrates: 22 g
  • Fibre: 2.6 g
  • Total Fat: 3 g
  • Sodium: 16 mg
  • Phosphorus: 76 mg
  • Potassium: 298 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 2/3 cup

Renal and Diabetic Exchanges

1 starch
1 vegetable

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

2 thoughts on “Corn and Fennel Soup

Leave a Reply